This specific ISBN edition is currently not available.View all copies of this ISBN edition:
In "Modern Caribbean Cuisine", Wendy Rahamut demonstrates the new directions into which Caribbean cooking is now moving. While influences from all over the world have been assimilated, an essential integrity remains, and these recipes could have come from nowhere else but the islands of the Caribbean. Fusion has long been a feature of the Caribbean cuisine: traditional recipes represent a rich inheritance from African, Indian, and European ancestors. In this collection, Wendy Rahumut emphasizes the importance of using indigenous ingredients and putting them in the mix to create a 'fresher, tastier, spicy and delicious cuisine'. The result is a celebration of the Caribbean flavours as they are today. "Modern Caribbean Cuisine" is an extension of Wendy Rahamut's first Caribbean cookbook Caribbean Flavors.
"synopsis" may belong to another edition of this title.
Wendy Rahamut is the author of Quick Fixin Recipes and Caribbean Flavors. Since 1998, Wendy has hosted a long-standing weekly television cooking show entitled Caribbean Flavors and has also appeared on The Food Network. She lives in Trinidad.From Booklist:
Caribbean cuisine since the advent of the first island-hopping European explorers in the sixteenth century has been a curious mixture of tropical and Continental traditions. Importation of slave labor to operate the sugar plantations added African influence. Now the region finds itself transformed by contemporary world cuisine, passing mangos and papayas in profusion to northern chefs and receiving in return sophisticated new ways of combining old ingredients and novel flavors. Trinidadian fish sandwiches get a smear of cilantro pesto. Cinnamon-scented dumplings float in meaty oxtail soup. Mexico contributes a tamale pie. Mangos and apples combine in a midwestern-inspired cobbler. Grenada's spice markets yield up their aromas for a spice cake glazed with the region's ubiquitous rum. Traditionalists may frown at this gussied-up food, but the maturing Caribbean kitchen shows that it can grow and adapt to changing tastes as well as any other in the world. Mark Knoblauch
Copyright © American Library Association. All rights reserved
"About this title" may belong to another edition of this title.
Book Description Macmillan Caribbean, 2006. Paperback. Condition: New. No.1 BESTSELLERS - great prices, friendly customer service â€" all orders are dispatched next working day. Seller Inventory # mon0000375933